Baked Protein Packed Vegan Buffalo Cauliflower Dip

Hot extremely creamy buffalo cauliflower dip that is going to blow your thoughts! No dairy used and no animals harmed, however nonetheless full of protein and super healthy!

I’m just going to head beforehand and soar in right here with this dip is reliable. Sorry, I’m yelling. However it is yell worthy. I may be a bit buffalo sauce obsessed, and a chunk creamy sauce obsessed, so this buffalo cauliflower dip is kinda my idea of heaven. I undertaking you to make it in your next celebration and see if every person has any concept there's no dairy. This dip will rise up subsequent to all it’s cream cheese based counterparts!

Part of the goodness in this buffalo cauliflower dip comes from the twice baked cauliflower. Baking the cauliflower before you bake it in the dip, not only facilitates remove a number of the moisture so that the dip isn’t watery, however it additionally offers an wonderful flavor to the cauliflower itself.

INGREDIENTS :

1 head cauliflower , medium sized

½ cup buffalo cayenne pepper hot sauce (I like Franks)

Sauce:

1 cup raw cashews (see note)

1 cup cooked potato , about 1 medium potato

½ cup cooked white beans , drained and rinsed

¼ cup cashew milk (I use Silk brand, almond would work too)

¼ cup veggie broth , low sodium if needed

¼ cup buffalo cayenne pepper hot sauce (I like Franks)

¼ of a medium onion

2 cloves garlic

INSTRUCTIONS :

Preheat oven to 450°F/230°C.

Chop cauliflower and mix with ½ cup hot sauce until fully coated.

Spread out on a parchment lined cookie sheet.

Bake for 20 minutes until slightly crisp. After baking it should be about 3 cups cauliflower (easier to measure after baking as it is softer and fits into a measuring cup easier).

Lower oven temp to 350°F/180°C.

Make sauce: Cook potato and onion by boiling until soft.

Place all sauce ingredients into a high speed blender and blend until smooth and pour into a large bowl. You can also pulse baked cauliflower here if you prefer smaller pieces.

Put baked cauliflower into the bowl and mix well to incorporate the sauce.

Pour into a square baking dish (I used an 8 x 8 inch).

Bake at 350°F/180°C for 15-20 minutes. Check at 15 minutes and see if it has formed a nice firm layer on the top. Everything is cooked already so no need to worry about the cauliflower cooking, but you want it nice and heated all the way through. Keep in mind it will cook a little more as it is cooling.